Enrichment effect of dietary fiber on certain qualitiy attributes of fat reduced pork patties: physico chemical and microbiological qualities

Rupu Saha, S.K. Laskar, D.R. Nath, M. Hazarika, A. Das
2014 Asian Journal of Dairy and Food Research  
Pork patties were prepared by incorporating wheat bran (WB) and oat bran (OB) as dietary fiber source at three different levels i.e. WB 1 and OB 1 @ 2%, WB 2 and OB 2 @ 3% and WB 3 and OB 3 @ 4%, besides a control group (C T ) with no added dietary fiber. The pH values of pork patties did not differ significantly between the C T and treated products. The a w values differed significantly ( P < 0.01) between the C T and treated products during the storage period from 1 st to 15 th day. The TVPBC
more » ... ( log cfu /g) recorded were higher (P < 0.01 ) in C T as compared to the treated products on day -1 and also on subsequent storage days. Amongst the treated patties, WB 3 and OB 3 recorded lowest and WB 1 and OB 1 had the highest TVPBC which, however, was lower than the C T . All the treated products recorded a progressive increase in bacterial counts along with the increased duration of storage. The counts for colititre ( MPN) revealed their absence irrespective of the storage days and both in the C T and treated products
doi:10.5958/0976-0563.2014.00586.7 fatcat:tyyno6fsengyxlthuhli4mlpgy